The Restaurant Show 2015

Following tradition, Essential Cuisine attended The Restaurant Show again this October running from 5th-7th; however at the new bigger and better location, Olympia, London’s premier exhibition venue. As always, the show was a great success and was thoroughly enjoyed by everyone that attended. Attendees from the ‘essential’ family included; Founding Director – Nigel Crane, Key Account Managers – Guy Norton and Justyn Dow, Business Development Chef – Jon Harvey-Barnes, Brand Manager – Lucy Davies, National Account Controller – Mark Tinner and last but not least Sales Executive/Chef – Ben Kaye.

Our new stand was revealed exhibiting the new ‘Proud to be one of the Team’ branding; the motto that runs throughout the business and transcends into our work ethic and products. Therefore, it was fantastic to see the new stand up and running allowing exhibiters to appreciate the essence of Essential Cuisine.

The final of the National Young Chef Competition took place which saw a heated, tense and close contest to the end. However, Danny Hoang took the trophy with our very own North West Young Chef finalist, Danny Young, being pipped to the post as he came in at a very close second. Eight young chefs competed and were each asked to present a quail inspired starter dish, hake main dish and to display their own twist on a bread and butter pudding for dessert. Each chef performed fantastically and showed amazing talent under such pressure. We were delighted to see our North West finalists, Danny Young and Arthur Quin, do so well in such a challenging competition, well done boys! And once again huge congratulations to Danny Hoang for coming first!

We were delighted to meet so many customers old and new, allowing us to unveil two of our brand new products; Premier Red Wine Jus and Gluten-Free Béchamel Sauce. The Restaurant Show was our venue of choice to launch our new inspired Red Wine Jus, therefore we poured the jus straight on to spoons from our own drizzle bottles allowing all customers to explore and taste our new product. By presenting the jus in its simplest form, we assisted customers in seeing how they can add their own ingredients’ to the jus in order to make the recipe their own, whilst still appreciating the undeniable meaty taste and viscous mouth-feel. The launching of the Premier Red Wine Jus was a great success sparking interest in all new and existing customers; allowing us to follow up enquiries on our return to base. The Gluten-Free Béchamel Sauce also went down well, as although the sauce remains intact with its rich, smooth and classic taste it now has the added bonus of being gluten free.

Essential Cuisine is proud to attend The Restaurant Show each year and will aim to continue this tradition by welcoming our cliental to an up-close and personal experience of The Stock People’s world… Here’s to 2016!

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